Cover with a piece of nonstick foil and bake for one hour. Remove foil and bake for an additional five minutes.

This recipe can be prepared a day ahead of time. Only bake for 45 minutes the first day. Cool and refrigerate to give the ingredients a chance to marry. On the second day, remove the lasagna from the refrigerator and let it come to room temperature before baking for approximately 20 minutes in a 350° F oven until heated through.

Makes: 12 servings • TOTAL TIME: 1½ hours

About the Chef

Chef:Jeanette SullivanCommunity of Residence: CarlsbadHobbies & Interests:Cooking, baking, traveling, readingFavorite Local Activity:Walking the beachesAbout the Recipe: It uses frozen ravioli that doesn’t need to be cooked, unlike the regular lasagna noodles for lasagna. It is easy to make and is better the second day. So it is semi-homemade.About the Chef:I have lived in Carlsbad since 1999 and am retired from computer teaching and being a business computer analyst. My passion is cooking and baking, and I have created a family cookbook of hundreds of special family recipes. I entertain a lot and am always preparing foods for parties, dinner, potluck dinners, and cookies for church. I generally follow a baking recipe exactly, but for other recipes I always add my individual flair or modification.